Sweet and Crunchy Maple Orange Roasted Eggplant

This maple orange roasted eggplant is sweet, a bit crunchy on the outside and way better than the normal eggplant mush.

To sum up my feelings on eggplant, I’d best describe it as an abusive relationship. I keep giving it a second chance (it’s had about 30 years of second chances) only to be beaten down with it’s mushy texture and blah taste yet again.

Sweet and crunchy maple orange roasted eggplant

Sweet and crunchy maple orange roasted eggplant

Thankfully, this pathetic pushover part of me seems to only express itself with food and not real life.

Maple orange roasted eggplant

But, if I wasn’t a pushover, I wouldn’t have discovered this.

Sweet roasted eggplant

Sweet maple, tangy orange, caramelized little crunchy cubes of eggplant.

And now I’m convinced that there are two very important factors in making eggplant actually taste good:

1. cutting it small enough so that it gets crispy and there’s not too much of the spongy mush factor in each piece.

2. dousing it with something so delicious you’re tempted to drink the dressing.

Crunchy maple orange roasted eggplant

I consider this recipe the start of seeing a really good therapist. The relationship is not out of the woods, but we’re getting there.

Yield: 2 servings

Sweet and Crunchy Maple Orange Roasted Eggplant

This maple orange roasted eggplant is sweet, a bit crunchy on the outside and way better than the normal eggplant mush.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 large eggplant, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons orange juice
  • 1/4 teaspoon ground coriander
  • salt & pepper
  • fresh parsley for garnish


  1. Preheat oven to 400 degrees and grease a baking sheet.
  2. Combine olive oil, maple syrup, orange juice, coriander and salt & pepper in a small bowl and whisk together.
  3. Place chopped eggplant in a large bowl and pour all but 1 tablespoon of the dressing on top. Mix until each piece is well coated and spread out onto baking pan in a single even layer.
  4. Sprinkle with some more salt & pepper to taste and roast for 25 minutes flipping once half way through.
  5. Remove from oven, transfer to a serving bowl and drizzle remaining dressing on top.
  6. Garnish with fresh parsley and serve.



  1. Ashley

    This looks so delicious! I’m back and forth on loving or hating eggplant, because sometimes it is way too mushy (especially in leftover form) with an oddly rubbery skin (definitely in leftover form). I end up making it the same two ways, so I’m excited to try your version!

  2. Peggy

    I’m definitely all about crispy eggplant! The only other dish I’ve ever loved it in, is Moussaka – definitely should give that a try if you’re into that type of eggplant!

  3. Iulietta

    I actually am a big fan of eggplant and eat it on the reg. I made this recipe but swapped the maple syrup for balsamic vinegar and then tossed it with chopped cucumber and avocado when it was done baking. Yum!

  4. Chico Foodie

    Wow this is perfect for me! Only 30 minutes to prepare and cook. But instead of baking, can I fry it? Would it taste different?

  5. Kristine

    I’ve never seen eggplant prepared this way before, and it looks delicious! I’m with you- eggplant can either be really good or really bad, depending on how it’s prepared. I’m excited to try this recipe!

  6. Pingback: New No More – Try Eggplant! |

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